|Water||3⁄4 Cup (12 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Vegetable oil||2 Cup (32 tbs) (For frying)|
|Eel||1⁄2 Pound, sliced|
|Fish fillets||1⁄2 Pound, rolled and fastened with toothpicks|
Combine ingredients for batter in proc essor bowl and process with metal blade just until smooth.
Let batter stand for 1 hour, or refrigerate it overnight.
This thickens the batter and softens the flour.
Heat oil to 400Â°F.
Using tongs, dip seafood pieces into batter, drain briefly, and drop gently into hot fat.
Deep-fry until brown, for about 3 or 4 minutes, depending on size of seafood pieces.
Remove from oil as done and drain on paper toweling.
Serve with assorted dips for seafood.